CHINESE BEEF AND BROCCOLI
Make and share this Chinese Beef and Broccoli recipe from Food.com.
Provided by lkadlec
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice the steak against the grain into very thin slices.
- Combine the soy sauce, sherry, and cornstarch and pour this mixture over the steak.
- Marinate the meat for 15 minutes.
- While the meat is marinating, slice the broccoli at a diagonal and mince garlic and ginger.
- Heat a wok or large frying pan for 30 seconds, add oil, wait about 20 seconds, and add minced garlic and ginger root. Fry over high heat, stirring constantly for about 20 seconds more, then add the beef.
- Stir-fry, stirring constantly, for about 1 minute. Add broccoli and stir-fry for another 4 to 6 minutes, until the broccoli is cooked but still crisp and still dark green.
- Serve hot. This is low in carbohydrates.
ORIENTAL BEEF WITH BROCCOLI
Delicious Chinese style beef and broccoli... kid pleaser too! Serve over steamed white rice or chow mein noodles. Cube steak makes for a more tender dish and soaks up more gravy. Even my 2 yr old eats this!
Provided by Maias2Papayas
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- slice cube steaks into strips sautee steak with garlic for about 7 minutes or until steak is browned on both sides.
- Add ginger, sesame oil and soy sauce, cook several more minutes until steak is well cooked and tender.
- add broccoli, cook until broccoli is done-- around 5-8 min for frozen broccoli.
- add flour to thicken sauce, cook until sauce coats the back of a spoon.
- If the gravy is too salty simply add water to dilute it.
Nutrition Facts : Calories 347.1, Fat 16.4, SaturatedFat 6.3, Cholesterol 103.8, Sodium 2106.5, Carbohydrate 6.8, Fiber 0.5, Sugar 0.7, Protein 41.8
ORIENTAL BEEF AND BROCCOLI
An easy slow-cooked dinner that my family likes. Well seasoned but not a hot/spicy dish. Adapted from BHG.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 8h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Layer the carrots, onions, and beef strips (in that order) in a 4-quart slow cooker.
- Sprinkle evenly with ginger and garlic.
- In a small bowl, mix together the water, soy sauce, and gravy mix.
- Pour over meat and vegetables.
- Cover and cook on LOW for 6-8 hours.
- Increase heat to HIGH; add in broccoli, stir to combine.
- Cover and cook 15 minutes or until crisp tender.
- Season to taste with salt and pepper if desired.
- Serve over hot rice.
BEEF AND BROCCOLI
Steps:
- Microwave the broccoli in a glass bowl covered with plastic wrap (holes poked for ventilation), about 1 to 2 minutes.
- In a small bowl, whisk together the soy sauce, sesame oil, 1 teaspoon cornstarch and baking soda. Slice the beef against the grain into thin strips and add it to your marinade. Let it sit for at least 20 minutes, or as long as overnight in the refrigerator.
- In a separate small bowl, stir together the stock, rice wine, oyster sauce and remaining 1 teaspoon cornstarch until the cornstarch is fully dissolved.
- Heat a wok or large skillet on high heat and add the oil. When a wisp of white smoke appears, toss the marinated beef and garlic into the pan. Cook for about 1 minute, continually moving the beef so it browns on all sides but is still rare. Once the beef is seared, add the broccoli and cook for an additional minute. Stir in the sauce and keep it all moving. Don't be afraid to scrape any bits off the bottom of the pan before they start to burn. Once the sauce has turned into a nice thick glaze, about 1 minute, serve immediately.
BEEF WITH BROCCOLI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a bowl, mix together the soy sauce, cornstarch, sherry, brown sugar, ginger and garlic. Pour half the liquid over the sliced meat in a bowl and toss with your hands. Reserve the other half of the liquid and set aside.
- Heat the oil in a heavy skillet (iron is best) or wok over high heat. Add the broccoli and stir for a minute. Remove to a plate.
- Allow the skillet to get very hot again. With tongs, add the meat in a single layer. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn the meat to the other side and cook for another 30 seconds. Remove to a clean plate.
- Pour the reserved sauce into the skillet along with the beef broth and oyster sauce. Cook over high heat until it starts to thicken. Add the beef and broccoli back into the skillet and toss to coat. Season with salt if needed
- Serve over Chow Mein.
BEEF WITH BROCCOLI
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Whisk 1 tablespoon cornstarch, 3 tablespoons soy sauce, 1 teaspoon sugar and 1 tablespoon peanut oil in a large bowl. Add the steak and toss to coat; refrigerate until ready to cook.
- Whisk the remaining 1 tablespoon each cornstarch and soy sauce, the oyster sauce and chicken broth in a small bowl; set aside.
- Heat 1 tablespoon peanut oil in a large skillet over high heat. Add the ginger, broccoli and the remaining 1 teaspoon sugar and stir-fry 3 to 4 minutes; transfer to a plate. Heat 1 more tablespoon peanut oil in the skillet, add the onion and stir-fry 2 to 3 minutes. Add the tomatoes and cook, turning gently, 2 minutes. Transfer the onion and tomatoes to the plate with the broccoli.
- Reduce the heat to medium high; add the remaining 2 tablespoons peanut oil to the skillet. Add the garlic and steak and stir-fry 1 minute. Whisk the sauce mixture, then add to the skillet and simmer 1 minute. Return the vegetables to the skillet; cook until the meat is cooked through, 3 to 4 minutes. Serve with rice, if desired.
Nutrition Facts : Calories 404, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 45 milligrams, Sodium 1055 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 30 grams
SHEET PAN BEEF AND BROCCOLI
This sheet pan version of the classic Chinese beef and broccoli will satisfy your craving for weeknight takeout. It's quick and requires no frying, which also makes this dish family-friendly!
Provided by Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven and preheat to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
- Make the sauce: Whisk together the soy sauce, oyster sauce, canola oil, sesame oil, brown sugar, red pepper flakes and garlic in a large bowl until combined.
- Prepare the beef and broccoli: Add the steak, broccoli and scallions to the sauce and toss until well coated. Arrange the ingredients on the prepared baking sheet in a single layer.
- Bake on the upper oven rack until the steak is browned and the broccoli is al dente, about 15 minutes.
- Serve with rice and garnish with toasted sesame seeds.
CHINESE BEEF WITH BROCCOLI
Beef with Broccoli is a famous stir fry Chinese dish. Almost all restaurants serve this. I got this recipe from my Mom. Everyone in our family just loves her cooking and it tastes just like the one we buy from the Chinese restaurants. This is actually very quick to make after the marinating time.
Provided by Pneuma
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pound sliced meat strips with the back of the knife until tender. Set aside.
- Combine cornstarch and rice wine.
- Add meat to cornstarch and rice wine mixture and marinate for at least 30 minutes.
- Combine Kikkoman soy sauce and sugar. Set aside.
- In the meantime, cut the broccoli into small florets, cutting the small stems diagonally; discard the big stalk.
- Heat oil in a wok over medium flame.
- Stir fry marinated beef; keep stirring until it changes color, but only until it's half done (half color).
- Add onions and the kikkoman with sugar mixture.
- Add the broccoli and oyster sauce; keep stirring for 5 minutes or until cooked; while adding also a pinch of baking soda to the broccoli.
- Add 1/4 cup water and stir fry for another minute.
- Serve warm.
Nutrition Facts : Calories 150.4, Fat 4, SaturatedFat 0.5, Sodium 1529, Carbohydrate 21, Fiber 4.4, Sugar 6.2, Protein 6.6
SLOW-COOKER BEEF AND BROCCOLI
I love introducing my kids to all kinds of flavors. This Asian-inspired slow-cooker beef and broccoli meal is one of their favorites, so I serve it often. -Brandy Stansbury, Edna, Texas
Provided by Taste of Home
Categories Dinner
Time 6h50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a 5-qt. slow cooker, combine the first 5 ingredients. Add beef; stir to coat. Cover and cook on low until tender, about 6 hours. , In a small bowl, whisk cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high until thickened, about 30 minutes. Meanwhile, in a large saucepan, place a steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 3-4 minutes. Stir broccoli into slow cooker. Serve over rice. If desired, garnish with optional ingredients.
Nutrition Facts : Calories 366 calories, Fat 9g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 1696mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 2g fiber), Protein 42g protein.
ASIAN STYLE GROUND BEEF AND BROCCOLI WITH NOODLES
Since the beef broth, black bean sauce and soy sauce have a high salt content, I advise not to add in any salt to this recipe. Asian soba noodles can be substituted for the spaghetti if desired. Feel free to add in other veggies too.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Cook spaghetti in a 5-6-quart nonstick pot or pan in boiling water until barely tender (about 6-8 minutes) drain and set aside.
- In a bowl mix the beef broth with black bean sauce and cornstarch; set aside.
- Heat oil in the same pot that was used to boil the spaghetti.
- Add in ground beef with minced garlic, dried chili flakes and onion slices; cook until beef is browned, season with black pepper to taste.
- Add in the uncooked broccoli florets with drained mushrooms and 1/2 cup water to the beef mixture; cover and cook stirring occasionally until the broccoli is a bright green colour (about 3 minutes, might ntake longer depending on the size of the florets).
- Add in beef broth mixture and bring to a boil; cook for 2-4 minutes.
- Add in the cooked spaghetti, stir over medium heat until heated through and well coated with the sauce (about 1-2 minutes).
- Add in soy sauce to taste if desired.
Nutrition Facts : Calories 547.4, Fat 10.9, SaturatedFat 2.6, Cholesterol 47.4, Sodium 488.9, Carbohydrate 79.3, Fiber 4.2, Sugar 4.7, Protein 36
JAMEY'S RESTAURANT STYLE BEEF AND BROCCOLI
This is my husband's new favorite. I don't think we will be going back to our favorite Chinese food restaurant any time soon. Very easy. Makes four large adult servings. I made egg rolls off this site and steamed white rice as sides. YUM!
Provided by Mema T
Categories World Cuisine Recipes Asian Chinese
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk sherry, oyster sauce, sesame oil, soy sauce, sugar, and cornstarch together in a bowl until sugar dissolves.
- Arrange steak slices in a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat, and refrigerate at least 30 minutes.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Cook and stir ginger and garlic in hot oil until fragrant about 1 minute. Remove and discard the ginger and garlic. Stir broccoli, mushrooms, and snow peas together in the skillet; cook and stir in the hot oil until the broccoli is bright green and almost tender, 5 to 7 minutes. Remove the vegetable mixture to a bowl.
- Pour beef slices with the marinade into the skillet; cook and stir until the sauce forms a glaze on the beef and the meat is no longer pink, about 5 minutes. Return the cooked vegetables to the wok; cook and stir until the broccoli is heated through, about 3 minutes.
Nutrition Facts : Calories 445.7 calories, Carbohydrate 23.2 g, Cholesterol 73.5 mg, Fat 23.2 g, Fiber 7.2 g, Protein 36.6 g, SaturatedFat 5.8 g, Sodium 916.2 mg, Sugar 7.5 g
MONGOLIAN BEEF AND BROCCOLI
This is a mashup of two familiar restaurant dishes, Mongolian Beef and Beef with Broccoli, using skirt steak, one of the beefiest cuts of beef.
Provided by Doug in Manhattan
Categories World Cuisine Recipes Asian
Time 1h30m
Yield 4
Number Of Ingredients 18
Steps:
- Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- While rice cooks, add 1/2 cup water to a pot and bring to a boil. Add a steamer insert and place broccoli in the pot. Cover and simmer until lightly steamed, about 3 minutes. Transfer to a platter in a single layer, uncovered, so florets remain bright green and do not continue cooking from their own residual heat.
- Slice the long strip of skirt steak into 2-inch long pieces. Cut those pieces across the grain (for tenderness) and on the bias (for width) into slices that are about 1/4-inch thick. Place beef into a mixing bowl and sprinkle in cornstarch. Stir to coat thoroughly, unfolding any folded slices. Let meat rest for 10 minutes.
- Whisk together 1/2 cup water, brown sugar, soy sauce, teriyaki sauce, Sriracha sauce, paprika, ginger, sesame oil, and garlic powder in a large saucepan. Stir in white parts of scallions and water chestnuts. Heat just to boiling, then reduce to a slow simmer. Stir sauce frequently until reduced and thickened, 5 to 10 minutes.
- While sauce thickens, heat a large nonstick frying pan until sizzling. Add oil and heat until shimmering. Shake excess cornstarch from beef and place 1/2 of them into the pan without crowding. Cook briefly on both sides until they just start to brown, 3 to 4 minutes; do not cook fully. Transfer to a plate and cook remaining slices, adding oil if needed.
- Transfer all beef to the simmering sauce and stir to coat. Simmer to finish cooking the beef, 2 to 3 minutes, making sure not to overcook. Stir in broccoli and green parts of scallions. Heat 1 minute longer.
- Serve immediately over cooked rice. Let diners add crushed red pepper flakes as they wish.
Nutrition Facts : Calories 574.4 calories, Carbohydrate 78.8 g, Cholesterol 25.2 mg, Fat 19.6 g, Fiber 8.6 g, Protein 23 g, SaturatedFat 4.2 g, Sodium 1014.9 mg, Sugar 13.5 g
RESTAURANT STYLE BEEF AND BROCCOLI
This is my go-to recipe when I want Chinese food without having to go out. Very easy and delicious. Substituting chicken for the beef works great too. Serve over rice.
Provided by Dianne
Categories World Cuisine Recipes Asian Chinese
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
- Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.
- Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 13.3 g, Cholesterol 51.9 mg, Fat 21.1 g, Fiber 3 g, Protein 21.7 g, SaturatedFat 5.2 g, Sodium 419.2 mg, Sugar 3.1 g
SZECHUAN BEEF WITH BROCCOLI RECIPE - (4.5/5)
Provided by taochavez
Number Of Ingredients 13
Steps:
- Make the Szechuan sauce by combining the chili paste, red pepper flakes, soy sauce, brown sugar, rice vinegar and sesame oil in a bowl (if you like a thick gooey sauce, add 1 teaspoon of corn starch to this mixture (mixed well with whisk!), it will thicken upon cooking). Set aside for later use. Wash fresh broccoli, break into pieces, and mince garlic clove. Slice thin stir fry beef into strips (I usually slice each piece in half) and sprinkle with salt and pepper. Set aside. Heat oil in a wok or large skillet over high heat. When the oil looks wavy but is not smoking (turn it down if it begins to smoke), toss in the chopped garlic and ground ginger. Stir and cook ("stir fry") for about one minute. Add the beef slices and stir fry until they are cooked through and no more pink juices are coming out (about 5 minutes). Remove the beef to a plate and add the broccoli florets. Stir fry the broccoli florets until they are slightly tender (about five minutes). The fat and juices from the beef will begin to brown on the bottom of the pan during this step. When the sauce is added next, it will deglaze the pan and bring up all of the flavor from the caramelized juices on the bottom of the pan. Return the beef strips to the pan with the broccoli florets and add the Szechuan sauce. Continue to stir and cook until most of the moisture has evaporated from the sauce (about 1-2 minutes). Serve over a bed of hot rice! (Garnish with sesame seeds and sliced green onions if desired).
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ASIAN BEEF AND BROCCOLI - BEEF - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
Cuisine AsianCategory EntréeServings 6Total Time 1 hr
- Cut beef steak lengthwise in half, then crosswise 1/8 to 1/4 inch thick . Toss beef with 1 tablespoon cornstarch in large bowl. Add marinade ingredients to bowl; toss to evenly coat beef. Cover and marinate in refrigerator 30 minutes.
- Heat 1 teaspoon vegetable oil in large nonstick skillet on medium-high until hot. Add onion and garlic; stir fry 2 to 3 minutes or until onion begins to brown. Remove from skillet to large bowl. Remove beef from marinade; discard marinade. Heat 1 teaspoon vegetable oil in same skillet until hot. Add a third of the beef with third of ginger; stir-fry 2 to 3 minutes until outside surface of beef is no longer pink. Add to bowl with onion. Repeat twice with remaining oil, beef and ginger.
- Dissolve remaining 1 tablespoon cornstarch in cold water in small bowl. Set aside. Heat broth, pepper, soy sauce, oyster sauce and corn starch mixture to same skillet. Bring to a boil, stirring constantly, until sauce is thickened and bubbly. Reduce heat; simmer 5 minutes to desired thickness.
- Add beef mixture and broccoli to skillet. Cook and stir until heated through. Serve over rice or noodles. Garnish with toasted sesame seeds or drizzle with sesame oil, if desired.
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